Stacey’s Bakery launches new loaf with traditional recipe

Stacey’s Bakery has rolled out a limited-edition bread loaf using an 80-year old recipe as part of Real Bread Week (24 February – 4 March).

Described as the ‘Original Loaf’ by the Derbyshire-based bakery, the bread will be on sale today (26 February) until the 4 March throughout its shops in Ilkeston, Heanor and Eastwood.

Bakers across the UK have been gearing up for Real Bread Week, which marks its tenth anniversary this year.

The loaf contains only flour, water, salt and yeast, and is made using a recipe created by the great grandfather of bakery owner David Stacey that dates back to 1934.

Stacey said he hopes the loaf will reignite people’s passion for traditional bread.

“Before all the modern bakery equipment and bread improvers, the only way to make bread was to ferment the dough overnight, typically for 14 hours,” said Stacey. “Now it’s made so quickly, and the only dough like that of the traditional loaves we used to make is sourdough.”

Only a limited number of the loaves will be made due to the nature of the dough and because it takes longer to make.

Stacey’s Bakery recently revealed they will be investing in new bakery equipment at its main site in South Street, Ilkeston.

Keywords:

My Account

Spotlight

Most read

Social